I don’t know why I haven’t written a recipe for breakfast on here before. It’s easily my favourite meal of the day. We have a toddler who heralds the coming of the dawn with his own brand of rooster’s crow (Mummy? Muuuummy? Muuuuuuuuuuuuuummmyyyyy?) so now, more than ever before, a joyful breakfast feels necessary, else we offer up His Toddlerness on eBay. Free to a tolerant home…
There’s something magical about early mornings. I take the first ten minutes to meditate, the potential darkness of my mind receding with the night, so the rest of the day has a chance at lightness and peace. My husband and son play with a train set, or read The Hungry Caterpillar for the bazzilionth time. My meditations are often punctured by a cheer as a train crashes off the line, or the caterpillar metamorphosis’ once again.
Then, as the sun is announcing his majesty to the world, we potter around our kitchen. We have our morning routine honed, born out of necessity from our child’s perennial sleeplessness. My husband makes exceptional coffee, our son steadily dismantles the cupboards, fridge and my recipe books. I make our breakfast and sing whichever song currently has our boy in raptures (‘Old MacDonald’ a particular favourite at the moment, although our farmer has a lot of crocodiles according to our son, who’s rather obsessed with the snapping).
Pancakes and bircher muesli are both breakfast winners for us, made the night before and easily served while my grogginess is still in a pitched battle with the morning jolt of caffeine. But if I have a little more time, and the right ingredients to hand, some sort of avocado mix on bread is my favourite breakfast, and this version is near-perfection.
Don’t stint on portion size for this one, it should be completely impossible to close your mouth around the finished product. The flavours, colours and wonderful health benefits (for health alone should never be a reason to eat something, surely?) make this an almost ideal start to any day.
- 2 ripe avocados, halved and stoned
- 120g feta, crumbled
- Arils from 1/2 pomegranate, plus a few more for garnish
- 2 tbl sp lemon juice
- Zest from 1 lemon
- 40g almonds, roughly chopped (or buy the ready ‘slivered’ almonds)
- 40g of baby spinach
- 2¼ tsp dukkah
- 2 thick slices of good quality bread, I recommend a sourdough
- 1 tbl sp good quality extra virgin olive oil
- 1 large clove garlic
Roughly chop the avocado and place into a bowl with the feta, pomegranate, lemon juice and zest, almonds, spinach and 2 tsp of the dukkah
Loosely smash together with a spoon, making sure there are still some bite size pieces of avocado and feta
Dribble the olive oil onto the bread and rub vigorously with the garlic
Pile avocado mix onto the bread and sprinkle with the remaining dukkah and pomegranate arils
Serve to sighs of joy!